This is how to make Nigerian chin chin with egg and milk. It has a very light crunch because of the addition of eggs. My Chinchin and the Good Nigerian chin chin turned out very crunchy but this is different. Those who don’t like to have
headache trying to chew chin chin will love this recipe. A light crunch like when you bite on baby carrots and crisp too.
After sharing the good chin chin on Social Media, I remember a comment that asked if eggs can be added to chin chin. Yes. You can add eggs but not if you want a dog waking crunch. Eggs help to reduce the hardness in chin chin.
45m 10 ingredients
1: Egg, large
100 g: Butter/margarine
Baking & Spices
500 g: All-purpose flour
1/2 tsp: Baking powder
100 g: Granulated sugar
1/4 tsp: Salt
1/2 tsp: Vanilla flavour
Oils & Vinegars
1: Frying oil
60 ml: Evaporated milk/ powdered milk mixed with water
With your fingers, mix and work on the flour until you see crumbs like bread crumbs.
Add the egg and mix again with your fingers, you’ll see even more crumbs now as it cannot properly mix until water is added.
After that Add the water and mix well. If it gets too sticky, you can always sprinkle some flour to control the stickiness.
On a lightly floured flat surface, roll the dough till flat.
Cut with a pizza cutter by making long dough strips and cutting across the stripes.
Fry in medium not very hot oil. Fry till brown, remove from oil into a strainer or colander or any container that can drain out excess oil. You can place paper napkins in the container to help dry oil in the egg and milk chin chin
Serve with a cold drink and start cleaning your kitchen at once before flour gets more messy.
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